Heavenly Chocolate Cake with Chocolate Frosting
Yield: 48 servings or 4 (2-layer cakes), 12 servings each
Ingredients   Weights   Measures
 bulk chocolate cake mix    5 lb.    1 gal.
 water    -    1-1/2 qt.
 MIRACLE WHIP Dressing    2 lb.    1 qt.
 PHILADELPHIA Original Cream Cheese, softened    4 lb.    2 qt.
 milk    12 oz.    1-1/2 cups
 vanilla    -    2-1/2 Tbsp.
 powdered sugar, sifted    10 lb.    2-1/2 gal.
 cocoa powder    12 oz.    1 qt.
GREASE and flour 8 (9-inch) round cake pans (or 2 cake pans for trial recipe). Line bottoms with parchment paper.
PLACE cake mix and water in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed 3 minutes, stopping occasionally to scrape bottom and side of bowl. Add MIRACLE WHIP; beat on low speed 2 minutes, stopping occasionally to scrape bowl. Pour evenly into prepared pans.
BAKE in 350°F-conventional oven 20 to 24 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; invert onto cooling racks. Remove and discard parchment paper. Cool layers completely.
BEAT cream cheese, milk and vanilla with electric mixer on medium speed until well blended. Gradually add combined powdered sugar and cocoa, beating well after each addition. Use to fill and frost layers.
TIP
For an ultra-rich dark chocolate cake, prepare as directed adding 12 eggs (or 3 eggs for the trial recipe) and 2 cups cocoa powder (or 1/2 cup for the trial recipe) to the cake mix with the water. Increase baking time to 30 to 35 minutes or until toothpick inserted in centers comes out clean.
For large cupcakes, prepare batter as directed; pour evenly into 48 greased and floured 3-inch muffin pan cups (or 12 muffin pan cups for trial recipe), adding about 1/2 cup of the batter to each cup. Bake at 350°F for 24 to 26 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks before spreading with frosting.
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